Feijoada (Pork & Black Bean Stew)

Called feijoada, this hearty stew-made of a variety of smoked and fresh meats cooked with black beans is the national dish of Brazil. The name comes from feijao, which is Portuguese for "bean." This recipe is an adaption of an adaptation of the one prepared at the Caesar Park hotel. Pigs ears and tail are traditional. We used ham hocks instead.

• 1 pound dried black beans, rinsed
• 6 bacon slices, chopped
• 1/2 onion, minced
• 6 garlic cloves, minced
• 8 ounces smoked linguica or kielbasa sausage, cut into 1/2-inch rounds
• 8 ounces boneless smoked pork chops, cut into 1/2-inch pieces
• 2 smoked ham hocks
• 2 ounces hickory-smoked beef jerky, chopped (about1/2 cup)
• 2 chiles (red savinas work well), seeded & chopped
• 1/2 cup fresh orange juice
• 1 tablespoon grated orange peel
• 2 (Turkish) bay leaves
• 7 cups water
• Freshly cooked white rice

Place beans in large pot with enough cold water to cover by 3 inches. Let soak overnight at room temperature. Drain beans.

Cook bacon in heavy large pot over medium-high heat until crisp, about 4 minutes. Add onion and garlic; saute 5 minutes. Mix in drained beans, linguica and next 7 ingredients. Add 7 cups water; bring to boil. Reduce heat; simmer until beans are tender, stirring occasionally, about 1 1/2 hours.

Remove ham hocks and bay leaves from stew. Shred ham hock meat. Transfer 2 cups bean mixture to processor and puree. Mix puree back into stew. Return shredded ham to stew. Continue simmering until slightly thickened, about 30 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover; keep refrigerated. Rewarm over medium heat, stirring frequently, before serving.)

Serve stew over rice.